Yaki Goya Nasu Miso

Yaki Goya Nasu Miso is a delightful Paleo dish featuring grilled eggplant infused with a rich miso glaze, perfect for a satisfying supper. This savory dish combines the umami flavors of miso with the smokiness of grilled eggplant for a truly authentic Japanese experience.

Ingredients

• Japanese eggplant - 2 medium
• Miso paste (white or yellow) - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 teaspoon
• Honey (or maple syrup for strict Paleo) - 1 teaspoon
• Garlic (minced) - 1 clove
• Fresh ginger (grated) - 1 teaspoon
• Chopped green onions - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Water - 2 tablespoons

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. In a small bowl, mix together the miso paste, coconut aminos, sesame oil, honey, minced garlic, grated ginger, and water to create a smooth glaze.
4. Brush the cut sides of the eggplants generously with the miso glaze.
5. Place the eggplants cut-side down on the grill and cook for about 5-7 minutes, until they develop grill marks.
6. Flip the eggplants over and brush the skin side with more miso glaze. Grill for another 5-7 minutes until tender.
7. Remove the eggplants from the grill and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Contains fiber that aids in digestion and promotes gut health.

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